19 March 2011
Poaching is a, moist method of cooking in which food is placed in liquid which is brought to, and maintained at, a temperature just under boiling point, the cooking liquor may be water, milk, stock, wine, syrup or aromatic.
Today I had to cook all the eggs that were required for the orders that came in from the restaurant. The different type of eggs included sunny side up (egg yolk just start to color), soft (egg yolk has a white layer on top), medium (egg yolk is half way cooked), well done (egg yolk is cooked through). I also had to make poached eggs by simmering water and adding vinegar and breaking the egg into it. The egg had to be swirled around gently to get a nice shape and to prevent it from sticking to the sides of the pan.
No comments:
Post a Comment